Trans-Himalayan Rhodiola imbricata Edgew. root: a novel source of dietary amino acids, fatty acids and minerals

Abstract

Roots of Edgew from Indian trans-Himalayan cold desert known for their nutritional and medicinal attributes were evaluated for the dietary amino acids, fatty acids and mineral composition. Nine essential and twelve non-essential amino acids were quantified. The contents ranged between 91.33 and 1640.67 µg/g. Histidine (1434.33 µg/g), lysine (1329.33 µg/g) and threonine (1015.67 μg/g) were dominant essential amino acids, while glycine (1640.67 µg/g), proline (1263.67 µg/g), alanine (1142.33 µg/g), cystine HCL (1136.33 μg/g) and nor leucine (1038.67 μg/g) were major non essential amino acids. The total lipid was found to be rich source of saturated fatty acids such as capric acid (19.91%), caproic acid (10.87%), palmitic acid (9.42%), lignoceric acid (6.16%) and behenic acid (5.71%), which together constituted 52% of the lipid content. Linoleic acid (15.06%), oleic acid (12.38%), arachidonic acid (8.38%), linolelaidic acid (6.11%) and docosadienoic acid (5.99%) were prominent unsaturated fatty acids (UFAs). Mono unsaturated fatty acids (MUFAs) and poly unsaturated fatty acids (PUFAs) were 35.64% and 12.33% of the lipid content respectively. Calcium (11034.17 mg/kg), potassium (2143.25 mg/kg), iron (1441.17 mg/kg), magnesium (581.99 mg/kg), phosphorous (376.72 mg/kg) and sodium (109.75 mg/kg) were detected as the major dietary minerals.

Evaluation of Two Major Rhodiola Species and the Systemic Changing Characteristics of Metabolites of Rhodiola crenulata in Different Altitudes by Chemical Methods Combined with UPLC-QqQ-MS-Based Metabolomics

“…Previous studies have documented that the major bioactive components of Rhodiola include flavonoids, hydrolyzed tannins (namely gallic acid derivatives), phenylpropanoids, amino acids, alkaloids, and organic acids [ 6 , 7 ]. Therefore, changes in these six major categories were subsequently described in detail.…”

“…Studies have shown that Rhodiola contains many phytochemicals, such as flavonoids, phenylpropanoids, tannins, amino acids, alkaloids, organic acids, and volatile oils, etc. [ 5 , 6 , 7 ]. Furthermore, modern research has shown that the comprehensive nourishing effects of the Rhodiola species are largely attributed to its phytochemicals [ 6 ], which exert anti-hypoxic [ 8 ], anti-viral [ 9 ], immune regulatory [ 10 ], anti-tumor [ 11 ], anti-fatigue [ 12 ], anti-depressive [ 2 ], and improvement of learning and memory [ 13 ] effects.…”

Nutraceutical profile and evidence of alleviation of oxidative stress by Spirogyra porticalis (Muell.) Cleve inhabiting the high altitude Trans-Himalayan Region

“…Downshift of oxygen in hypoxic environment has been reported to trigger the synthesis of norleucine in the dominated organism of extreme, stressful ecology 16 . High content of norleucine was also found in Rhodiola imbricata , which dominates the slopes of high altitude peaks 6 . This amino acid, the essential constituent of primitive life could be the marker for evolution of life in hostile atmosphere/extraterrestrial atmosphere and one of the main constituent of S. porticalis among others for high altitude adaptations 16 .…”

“…Over the decades, oxidative stress has been recognized as a prime contributing factor in the origin of many diseases. Extensive research points out that ingestion of herbal supplement(s) is linked to a reduced risk of numerous diseases 5 and therapeutic impact of the phytoproducts have been partly assigned to the natural, non-toxic, medicinal as well as antioxidant compounds 1 , 2 , 6 . Being a good source of natural antioxidants, algae are also utilized by medicinal chemists for designing novel pharmaceutical products as a remedy for oxidative stress-induced maladies 2 , 7 , 8 .…”

Bioprospecting of Palmyra Palm (Borassus flabellifer) Nectar: Unveiling the Probiotic and Therapeutic Potential of the Traditional Rural Drink

“…Essential amino acids have been recognized as nutrient regulators in muscle protein synthesis and tissue regeneration. Therefore, estimation of these nutritional attributes is essential for the development of plant-based foods ( Tayade et al, 2017 ).…”